Butter Swim Biscuits Recipe

Introduction

Butter Swim Biscuits are a rich and buttery treat with a tender crumb and a golden, crisp top. They bake right in melted butter, soaking up flavor and creating a deliciously moist texture. Perfect for breakfast or alongside your favorite meal.

Ingredients

• 1 3/4 cups low-fat or whole buttermilk
• 1/2 cup (8 tablespoons) unsalted butter, cut into 1-inch cubes
• 2 1/2 cups (300 grams) all-purpose flour
• 4 teaspoons (16 grams) baking powder
• 1 tablespoon (12 grams) sugar
• 2 teaspoons (6 grams) kosher salt (such as Diamond Crystal)

Instructions

1. Step 1: Set out the buttermilk to come to room temperature.
2. Step 2: Heat the oven to 450 degrees Fahrenheit with a rack in the center position. Place the butter in an 8-by-8-inch baking pan (preferably oven-safe glass or ceramic) and transfer to the oven to melt, about 6 minutes. Watch closely to prevent burning. Remove from the oven and set aside.
3. Step 3: In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Using a rubber spatula, stir in the room-temperature buttermilk until just combined, with no visible flour streaks. Avoid overmixing.
4. Step 4: Pour the batter into the pan with melted butter and spread evenly. The butter will rise to the top. Using a sharp knife, cut the batter into 9 equal squares, going over the cuts a couple of times and wiping the knife between cuts.
5. Step 5: Bake until the edges crisp and the tops are golden brown, about 25 minutes, rotating the pan halfway through. Let cool for about 3 minutes to soak up the butter bubbling at the bottom. Run a knife along the sides and through the cuts, then serve.

Tips & Variations

• Use cold butter cubes for melting to ensure even cooking and prevent burning.
• For a richer flavor, substitute whole buttermilk if using low-fat.
• Add fresh herbs like thyme or rosemary to the batter for a savory twist.
• Serve warm with honey or jam for a sweet finish.

Storage

Store any leftover biscuits in an airtight container at room temperature for up to 2 days. To reheat, warm gently in the oven at 300 degrees Fahrenheit for about 5 minutes to crisp up the edges. Avoid microwaving to keep their texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Regular milk lacks the acidity of buttermilk, which helps tenderize the biscuits and activate the baking powder. If needed, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 3/4 cups of milk and letting it sit for 5 minutes before using.

What if I don’t have an 8-by-8-inch pan?

You can use a similar-sized oven-safe dish, such as a 9-by-9-inch pan or a round casserole dish. Just keep an eye on the baking time, as a larger or shallower pan might affect how quickly the biscuits cook and brown.

Butter Swim Biscuits Recipe

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4.4 from 98 reviews

Butter Swim Biscuits are a delightful, buttery, and tender treat baked directly in melted butter, which rises to the top during baking to create a luscious, soaked texture. These biscuits are easy to prepare with simple ingredients and deliver a perfect balance of crispy edges and soft centers, ideal for breakfast or a savory snack.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 9 biscuits 1x
• Category: Biscuits
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Wet Ingredients

• 1 3/4 cups low-fat or whole buttermilk, room temperature
• 1/2 cup (8 tablespoons) unsalted butter, cut into 1-inch cubes

Dry Ingredients

• 2 1/2 cups (300 grams) all-purpose flour
• 4 teaspoons (16 grams) baking powder
• 1 tablespoon (12 grams) sugar
• 2 teaspoons (6 grams) kosher salt (such as Diamond Crystal)

Instructions

1. Bring Buttermilk to Room Temperature: Set out the buttermilk and allow it to come to room temperature to ensure better mixing and texture in the batter.
2. Melt Butter in Oven: Preheat your oven to 450°F (232°C) with a rack in the center position. Place the cubed butter in an 8-by-8-inch baking pan (preferably oven-safe glass or ceramic) and transfer it to the oven. Let the butter melt for about 6 minutes, watching closely to prevent burning. Remove from the oven once melted and set aside.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, sugar, and kosher salt until well combined.
4. Add Buttermilk to Dry Mix: Using a rubber spatula, stir the room-temperature buttermilk into the dry ingredients until just combined. Avoid overmixing; stop when there are no visible streaks of flour remaining.
5. Combine Batter with Butter: Pour the batter into the baking pan with the melted butter. Spread it evenly with a spatula. The butter will rise to the top during baking, creating a rich coating.
6. Cut Batter into Squares: Using a sharp knife, cut the batter into 9 equal squares. The batter will close up slightly, so go over the cuts a couple of times, wiping the knife clean between cuts to maintain clear divisions.
7. Bake Biscuits: Bake the biscuits in the preheated oven for about 25 minutes, until the edges are crispy and the tops turn golden brown. Halfway through baking, rotate the pan for even cooking.
8. Cool and Serve: Allow the biscuits to cool in the pan for about 3 minutes so they can absorb the butter bubbling at the bottom. Run a knife along the sides and through the cut lines to loosen the biscuits. Serve warm for best flavor and texture.

Notes

• Use room temperature buttermilk to ensure the batter mixes evenly without overworking the gluten.
• Keep a close eye on the butter when melting to avoid burning, which will affect the flavor.
• Do not overmix the batter to keep the biscuits tender and fluffy.
• For crispier edges, you can extend baking time by a few minutes but watch carefully to prevent burning.
• These biscuits are best enjoyed fresh and warm due to their buttery soaked texture.

Keywords: Butter Swim Biscuits, baked biscuits, buttermilk biscuits, buttery biscuits, easy biscuit recipe